Fragrant fennel does quadruple duty in this recipe--fennel seed flavors the brine, there's fennel pollen in the glaze, the pork roasts on a bed of fresh fennel and the fronds garnish the dish. Serve with roasted new potatoes, a green salad and a glass of pinot noir.
To make ahead: Brine pork (Step 1) for up to 12 hours.
Tips: Fennel pollen--literally pollen harvested from fennel flowers--adds a citrusy, floral anise flavor. Try a pinch in a rub, marinade or dressing or toss with vegetables. Find at specialty-food markets or online.
Serving Size: 3 oz. pork & 3/4 cup fennel
253 calories; protein 24.6g; carbohydrates 14.8g; dietary fiber 3.5g; sugars 10.4g; fat 10.2g; saturated fat 1.6g; cholesterol 70mg; vitamin a iu 1025.3IU; niacin equivalents 11.8mg; vitamin b6 0.9mg; vitamin c 13mg; folate 27.7mcg; calcium 69.2mg; iron 2.1mg; magnesium 49.1mg; potassium 898.4mg; sodium 478.5mg; thiamin 1.1mg; added sugar 5g; calories from fat 92kcal.